Blockhead debunks myth....

[highcountry]

I love that picture with the kids!!    Made my day!

[Terry Green]

GCook, correct... not talking about a normal hog smell, which doesn't ’t smell attractive..... I'm talking rank.

Russell, yes, two nights before another friend shot on in the evening and it was held up in a TX clump as u call it.  An small open area in the middle with only two pathways for him to leave.  Now it was pitch black dark an Michael was holding the light on the hog  over my shoulder at one opening, and the guide was holding the light over the guy that shot its shoulder at the other opening..  The boar decided to take his chances with me. .... 

He didn't make it out.......

I have a couple more I can show, another around where Bisch lives... and another dandy out of SC that's a rare snub nose. 

[GCook]

Well I probably haven't killed as many pigs as some, only a few hundred, but the worst ones I ever tried to eat were sows with nursing piglets.  Pigs eating carrion usually aren't much for eating either. 
Pigs on green grass or acorns usually make for better table fare. 
I kill enough I am picky what goes on my smoker or in my freezer.  But boar or sow is not the most important factor in that decision.
Honestly, if you're making sausage, the quality of the meat is less of a factor than if you're smoking a shoulder for pulled pork or butt roast.

[Terry Green]

Yes Cook.... that's why I make sausage out of the big boars.

[GCook]

Yes Cook.... that's why I make sausage out of the big boars.

Me too bud.  And honestly, that's what we do with most of them we keep.  Works great for all kinds of recipes.
I gotta quit being so lazy and clean more of them.

[pdk25]

As stated above, never mistake a strong boar smell for rank meat.  You get a much better idea after skinned and cleaned. Much more so if you try to cook a rank one after that, lol.

[shankspony]

Yep pretty much live on different varieties of game meat, and have said for a long time there is no such thing as bad meat, just bad choice in cooking or preparation method.

In NZ we have a style of cooking called Hangi. Its super heating rocks using some flavoursome wood. then burying rocks in the ground with the meat etc on top and covering whole thing over with dirt. Left to cook that way in the steam and smoke for half a day and even the biggest smelliest boar will come out tender and juicy with a hint of smoke flavour.

[GCook]

Think I saw that on a Meateater show. 

[Possum Head]

Yep, some good some not! One of the finest wild game dinners I’ve had was a smoked ham from a big boar. Due to their numbers our state Wildlife Dept encourages killing at every lawful opportunity. If I pop one and he’s rank no harm done with exception of the usual broken carbon! Unfortunately getting past their refined sense of smell limits my kills substantially. He’s a beast Terry!